West Lake vinegar fish, alias Shu Sao Chuan Zhen, is a famous dish with traditional local flavor and the most famous dish in Zhejiang. It is also one of the four famous dishes in Hangzhou, belonging to hangzhou dishes in Zhejiang cuisine. West Lake vinegar fish was first made in the Southern Song Dynasty. According to legend, it comes from the story of "uncles and sisters pass on treasures". Zhao Gou, Emperor Gaozong, once tasted this kind of fish soup and praised it, so he became famous and was regarded as the "master of fish". In the 1950s, this dish was the best made by Master Jiang Shuigen from Louwailou, and was cooked by Premier Zhou Enlai and other Chinese and foreign distinguished guests for many times. The finished dish is bright red in color, tender and delicious in taste, full of crab flavor, sweet and sour, and unique in flavor. From 2065438 to September 2008, in the "China Cuisine World Release and National Provincial Classic Cuisine" sponsored by China Cuisine Association, West Lake vinegar fish was selected as one of the top ten classic cuisines in China and Zhejiang.
2, three silk knocking fish Zhejiang top ten classic dishes European cuisine three must.
Three-silk fish is a famous traditional dish in Wenzhou, belonging to Zhejiang cuisine. It is a traditional famous dish of ou cuisine, and it is also called "three unique dishes of ou cuisine" with "splendid shredded fish" and "fried cuttlefish flower". Because it is simple, almost every family can do it. This dish is made of offshore fish or fresh yellow croaker, with the head and tail removed, peeled, cut into needle-shaped pieces, dipped in dry starch, slowly hammered into thin fillets with a hammer, and cooked in boiling water. Shredded chicken, shredded ham, shredded mushrooms and cooked vegetables have now become a famous dish. This dish has fresh fish, clear and white soup, delicious taste and strong local flavor. September 20 18 18, Chinese cuisine was officially released, and "three-silk fish" was rated as one of the top ten classic dishes in Zhejiang. Besides the three specialties of Ou cuisine, Bian Xiao cuisine recommends other famous Wenzhou dishes: raw crab, fragrant eel, three slices of shrimp, double-flavored clams and so on.
3. Dongpo Meat Four Famous Cuisine in Hangzhou
Dongpo pork, also known as boiled pork and Dongpo braised pork, is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines with different methods. Dongpo Meat is one of the four famous dishes in Hangzhou, belonging to hangzhou dishes in Zhejiang cuisine. Dongpo meat has a history of thousands of years. According to legend, Su Dongpo, a poet of the Northern Song Dynasty, ate more pork when he was in Huanggang, Hubei on 1080. He thought of a way to cook pork with slow fire, less water and more wine. Su Dongpo worked in Huangzhou for a while, but he was excluded. Later, he asked to be transferred to Hangzhou, and this dish became popular in Jiangsu and Zhejiang provinces. Dongpo pork is a dish with thin skin and tender meat. Red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and glutinous but not greasy. Dongpo meat is good in color, aroma and taste, and water and more wine are the key to making this dish. "Dongpo Meat" has experienced the continuous summary and development of the chefs, and has been publicly promoted as the first dish in Hangzhou. From 65438 to 0956, Dongpo Meat was recognized as one of the 36 famous dishes in Hangzhou by the Zhejiang Provincial Government.
4, clear soup Yue chicken Shaoxing "the queen of dishes"
Cantonese chicken with clear soup enjoys the reputation of "the queen of dishes" in Shaoxing, Zhejiang. It is said that it was handed down from Yue State in the Spring and Autumn Period and cooked with Shaoxing's special product Yue Chicken. This chicken is white and tender, and its bones are brittle. Stewed with raw juice, the taste is fresh and refreshing. Emperor Qianlong of the Qing Dynasty ate this dish when he visited Shaoxing, and even claimed to be good. Since then, this dish has become a tribute of the imperial court. This famous dish has been improved by Shaoxing chef several times, with ham, mushrooms and bamboo shoots as auxiliary materials, which is more distinctive. Chicken is stewed with whole tender hen, ham slices, bamboo shoots, mushrooms, Shaoxing wine and other seasonings. The chicken is white and tender, and the bone is crisp and the soup is fresh.
5. Song Sao Yu Tang
Song Sao fish soup, also known as crab soup, is one of the four famous dishes in Hangzhou and a famous dish in the Southern Song Dynasty. It has a history of over 800 years. Traditional dishes of Han nationality in Hangzhou, Zhejiang Province are made of mandarin fish or perch, chopped and stewed with ingredients. They are characterized by their Huang Liang color, tender taste and crab soup. The origin of famous dishes, Zhao Gou, Song Gaozong, boarded the Royal Cruise and strolled the West Lake. It is said that there is a woman named Song Wusao by the West Lake who sells fish soup for a living. Gaozong ate her fish soup and liked it very much. From then on, it became famous, rich people rushed to buy food, and Song Saoyu soup became a famous dish in Beijing.